초록

AI-Helper

신선한 풋맥주를 발포성의 손실을 피하기 위해 적은 양의 Papain으로 제탁시켰다. 맥주를 병에 넣은 다음 멸균은 시키지 않고 온도와 시간을 달리하여 저장 시킨다음 발포성을 조사해 보았다. 15 ppm의 papain으로 $0^{\circ}C$에서 22일동안 제탁시키고 멸균을 하지 않았을 경우에 맥주의 발포성이 현저히 좋아졌다. 이 사실은 멸균을 하지 않는 생맥주제조에 이용될 것으로 본다.

Abstract ▼ AI-Helper

Freshly fermented green beer samples were chillproofed with reduced amounts of papain in order to avoid the deterioration of foam quality. Without being pasteurized, the bottled beer samples were stored at different temperatures for various day and then their foam stabilities were determined. A sig...

Freshly fermented green beer samples were chillproofed with reduced amounts of papain in order to avoid the deterioration of foam quality. Without being pasteurized, the bottled beer samples were stored at different temperatures for various day and then their foam stabilities were determined. A significant improvement in foam stability was observed in the beer chillproofed with 15 ppm of papain for 22 days at $0^{\circ}C$ and not pasteurized. The findings may be applied in the finishing processes for draft beer where pasteurization is not needed.